This post may contain affiliate links. Please read our disclosure policy.

This Vanilla Bean Gelato (also known as Fior de Latte Gelato) is a homemade gelato recipe and is the ultimate summer dessert made with real vanilla beans and a custard base for that authentic gelato texture. This from-scratch vanilla bean gelato is better than store-bought and easier to make than you think…it is rich, creamy, and full of vanilla flavor.

I always dreamed of learning how to make authentic gelato from the experts. At the very top of my bucket list was to fly to Italy to experience real, authentic Italian food. Last September, we finally made it happen and it was even better than I imagined!

We ate gelato about 3 times a day because there’s a gelato shop on just about every corner and you have to try them all. We flew into Rome and drove up through Tuscany and also spent a few days in the foodie capital of Italy — Bologna, Italy.

Our very first stop was at the Gelato University Carpigiani. We wanted to take a class on how to make authentic gelato. It was so much fun and I learned so much! So, now I am sharing their Fior di Latte Gelato recipe with all of you!

Why you will love Homemade Gelato:

This vanilla bean gelato is everything you want in a cold summer dessert. It’s rich, creamy, and full of real vanilla flavor. Unlike artificial-tasting store-bought ice creams, this recipe uses a simple custard base and real vanilla beans for a luxurious taste. The result is a creamy, delicious treat that’s easy to make at home with simple ingredients. It can be enjoyed on its own or paired with fresh fruit, cookies, or cobbler, it’s a go-to summer (or year-round) dessert you’ll want to make again and again.

Ingredients:

You only need 4 simple ingredients to make gelato from scratch. It is all about the quality of ingredients and technique to make the creamiest gelato.

Whole Milk – The base of gelato, milk gives it a lighter feel than ice cream which typically uses more cream.
Heavy Cream – Adds richness.
Granulated Sugar – Sweetens the gelato and helps create a smoother texture.
Vanilla Bean – Infuses the gelato with intense vanilla flavor. You can substitute with 1 tablespoon of vanilla bean paste or 2 teaspoons of pure vanilla extract.

How To Make Homemade Vanilla Bean Gelato:

If using real vanilla bean pods, split the vanilla bean pod lengthwise and scrape out the seeds. Add both the seeds and the pod to the milk. If using vanilla bean paste, you can add it to the milk mixture.
Bring the milk to a simmer over low heat.
Remove from heat.
While still warm, stir in the cream and sugar until the sugar crystals are fully dissolved.
Let the mixture cool completely in the refrigerator, then remove the vanilla pod.
Churn in an ice cream maker until thick and creamy.

Gelato vs. Ice Cream

While gelato and ice cream share similar ingredients, their differences come down to texture and technique:

Lower fat: Gelato typically contains more milk and less cream than ice cream.

More flavor: With less fat, flavors like vanilla shine through more intensely.

Less air: Gelato is churned at a slower speed, resulting in a denser consistency.

Frequently Asked Questions:

Do I need an ice cream maker?

Yes, for best results. This is my favorite ice cream maker.

Can I use vanilla extract instead of vanilla bean?

Yes, though the flavor won’t be as intense. Use a high-quality extract and add it after cooking the custard base. My favorite one to use is this vanilla extract.

How long does homemade gelato last?

It’s best enjoyed within 3–5 days. Store it in an airtight container in the coldest part of your freezer. It can last 1-2 weeks in the freezer. I use these reusable storage containers.

Tips for making the best Vanilla Gelato:

Use fresh, high-quality ingredients, especially milk, cream, and vanilla. I use this vanilla bean paste.
Don’t rush the chilling process — the colder your base, the smoother the churn.
Store in a freezer-safe ice cream container to prevent ice crystals from forming.

Save Pin Print

5 from 1 vote